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Dairy Queen

11 - 101 Signal Road Fort McMurray AB T9H 4N6 · Food - General

Official record from Alberta →

Inspection summary

Dairy Queen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on December 11, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 25, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on July 4, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 4 separate inspections, most recently on July 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on June 25, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leakage from the sanitizer dispenser located above the 3-compartment sink.Address the plumbing issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer lid was broken. Owner has ordered a new lid and will notify once the repairs have been completed. Broken lid can reduce the performance of the freezer and food spoilage.Replace the broken lid of the chest freezer.
  3. Risk Management Inspection

    5 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The rear door was found to lack proper vermin proofing. A gap at the bottom of the doorallowed light to enter when the door was closed, creating potential entry points for pests into the facility.Ensure the rear door is properly vermin-proofed to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Drain stoppers for the 3-compartment sink were missing. Use appropriate drain stopper to avoid leakage and achieve optimal dishwashing and sanitizing procedures. Obtain the drain stoppers for the 3-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leakage from the sanitizer dispenser located above the 3-compartment sink.Address the plumbing issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drain behind the SelfServe pop machine was not covered. Cover the drains with appropriate drain cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer lid was broken. Supervisor mentioned that they have already placed order for a new lid. Broken lid can reduce the performance of the freezer and food spoilage.Replace the broken lid of the chest freezer.
  4. Monitoring Inspection

    5 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The rear door was found to lack proper vermin proofing. A gap at the bottom of the doorallowed light to enter when the door was closed, creating potential entry points for pests into the facility.Ensure the rear door is properly vermin-proofed to prevent pest entry.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Drain stoppers for the 3-compartment sink were missing. Use appropriate drain stopper to avoid leakage and achieve optimal dishwashing and sanitizing procedures. Obtain the drain stoppers for the 3-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leakage from multiple parts of the 3-compartment dishwashing sink.Address the plumbing issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drain behind the SelfServe pop machine was not covered. Cover the drains with appropriate drain cover.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chest freezer lid was broken. Supervisor mentioned that they have already placed order for a new lid. Broken lid can reduce the performance of the freezer and food spoilage.Replace the broken lid of the chest freezer.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food items such as bagged and sliced cheeses, cooked bacon, and sauces stored in the standing fridge were measured at 11C. Facility operators moved the high risk food items into the walk-in cooler during the inspection. Ensure all high risk food items are stored in the appropriate temperatures of 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing cooler temperature was measuring at 10C. Investigate and ensure the cooler is maintained in good condition and in proper working order.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Significant ice build-up was observed on a shelf and floor of the walk-in freezer. Investigate and repair the cause of the ice build-up and remove all the ice. Ensure the Walk-in freezer is maintained in good condition.
  7. Monitoring Inspection

    0 infractions

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